No-bake cheesecake is a delicious, delicate dessert made from cookies and an airy cream cheese filling. This dessert is decorated with fresh berries or fruits. The advantage of this delicacy is that it is easy to prepare without baking, although it will take a lot of time for the jelly to harden. But at this time you can calmly go about your business. It is because of the simplicity that I have recently often prepared such desserts, changing the filling from fruits and berries. Yes, and the cream can be prepared once with cottage cheese, and the next time with Mascarpone cream cheese, for example. The results are completely different tastes.

Cheesecake is an English word (“cheese” - cheese, “ cake" - cake, cookies), but its homeland is not America, as many believe, but Ancient Greece. Back in the 7th century BC. on the island of Samos, for special occasions, a pie was baked from grated cheese, flour and honey and served chilled. And after the capture of Greece by the Romans, cooks added eggs to the recipe and served this dessert already hot. So, through the centuries, it has reached our days and has become a favorite delicacy in our kitchen.

You can prepare cheesecake in two ways - without baking in a cold way or by baking it in the oven along with the cheese filling. This dessert can be prepared even at the dacha, as long as you have a refrigerator.

In this article I want to introduce you to no-bake cheesecake recipes. And many people call cheesecake a no-bake cake. In fact, it is so, whether it’s a dessert or a cake, what’s the difference, the main thing is that it’s very tasty.

Classic no-bake cheesecake recipes:

Classic cheesecake - recipe with strawberries and cottage cheese

Strawberries are such a tasty and aromatic berry that they will decorate any dessert or baked goods. And now is strawberry season, so be sure to prepare this amazing dessert, you won’t regret it.

We will need:

• Shortbread cookies - 200 gr.
• cream - 500 ml (can be replaced with sour cream 30%)
• cottage cheese - 300 gr.
• butter - 100 gr.
• sugar - 150 gr.
• gelatin - 30 gr.
• water - 100 ml
• vanilla sugar - 1/2 tsp.
• fruit jelly - 1 pack
• water - 400 ml

1. Prepare the base for the dessert. Break the cookies with your hands and grind them into fine crumbs using a blender (it turns out almost like flour). Add melted butter to the cookies and mix very well.

The ratio of butter to cookies in a cheesecake should be approximately 1:2

2. Cover the dessert mold with cling film and place the crushed cookies on it, compact it well with a spoon or your hands. Place the mold in the refrigerator for 30 minutes.

3. Pour gelatin with cold water for 15 minutes to swell.

Now we will prepare the jelly cream. There are many recipes and this cream is very tasty with cottage cheese, cream, Mascarpone cheese, and yogurt. Experiment yourself, try a variety of fillings, I assure you that they are all delicious.

4. Mix heavy cream or sour cream with vanilla sugar and sugar. Beat it all with a mixer until the sugar is completely dissolved and a fluffy mass is obtained.

5. We rub the cottage cheese through a sieve, then the cottage cheese acquires a very delicate consistency. Add the cottage cheese to the cream piece by piece and continue whisking continuously with the mixer.

6. The result is a homogeneous mass with the consistency of thick sour cream.

7. Heat the swollen gelatin until completely dissolved and pour it into the cream in a chalk stream. At the same time, we continue to stir with a mixer (you can use a spoon).

8. Pour jelly cream soufflé onto the cooled cake pan. Place the dessert in the refrigerator for 2 hours until the cream thickens.

9. It’s time to make jelly from the finished pack. Look at how much water is written in the instructions and take a little less. For example, on my pack they advise pouring in 500 ml of water, I take 400 ml. I heat the water to a boil and dissolve the jelly from the pack. The jelly should cool to room temperature. To speed up the process, I put it in the refrigerator.

10. I cut the strawberries (washed, of course) into thin slices; we will use them to decorate the top of the dessert. We arrange the strawberries beautifully in a circle shape.

11. Pour the cooled jelly on top and put the cake in the refrigerator for 5 hours until the jelly has completely hardened.

12. Remove from the mold carefully so as not to destroy the beauty. Use a knife to help separate the edges from the mold.

No-bake cake with fruit and gelatin - recipe with photo

Cheesecake is essentially a cake without baking. In the summer, when there is a variety of fruits and berries in the garden, in the forest, or at the market, you can make a cheesecake with a mix of them. Any berries and fruits that are on your table will be useful here; it will be delicious with any.

We will need:

• Shortbread cookies - 200 gr.
• butter - 150 gr.
• roasted peanuts - 100 gr.
• cottage cheese or curd dessert - 500 gr.
• cream - 70 ml
• fruits or berries - 200 gr.
• 1 lemon
• sugar - 70 gr.
• gelatin - 2 tbsp. l.
• fruit jelly - 1 pack
• water - 400 ml

The preparation sequence for all no-bake cheesecakes is approximately the same: first, the cookie cakes are prepared, then the cream, and at the end, if desired, the jelly mass is poured on top. But each recipe still has its own characteristics, so let’s look at this no-bake cheesecake cake step by step and with photos.

1. Pour gelatin into 50 ml of cold water and leave for 20 minutes to swell.

2. Grind the cookies using a blender into fine crumbs. The nuts (I have peanuts) are pre-roasted, then they develop aroma and taste. We also grind peanuts using a blender. Melt the butter. Mix all ingredients.

3. Place the cookie mixture into the mold, lightly compact it with your hand or a spoon. Place the form in the refrigerator to harden.

4. To prepare the cream, heat the cream (do not boil!) and dissolve gelatin in it, stirring constantly. Stir until the gelatin is completely dissolved. Let it cool a little.

5. If you are preparing cream from cottage cheese, then take the time to rub it through a sieve until it has a homogeneous consistency. Believe me, the difference between regular cottage cheese and pureed cottage cheese in desserts is colossal. For desserts and baked goods, I buy ready-made curd mass, it is already pureed and very tender. Mix the cottage cheese with sugar in a separate bowl and grate the zest of one lemon. Squeeze lemon juice here for sourness.

6. Add the gelatin mixture to the curd mass, stir well.

7. Take our cake out of the refrigerator and pour the cream on top. Place the cake in the refrigerator for 2-2.5 hours. Sometimes it takes more time, check until the creamy mass hardens.

8. Decorate our dessert with fruits or berries as your imagination allows.

9. Dissolve the pack of ready-made jelly as written in the instructions in water; I pour a little less than the recommended amount of water. Dissolve the gelatin and let cool slightly. Pour the cooled jelly over the fruit. Place the cheesecake in the refrigerator.

10. After the gelatin has hardened, remove the dessert from the mold. To make it easier to remove from the mold, we run a knife along the edges, separating it from the walls.

No-bake blueberry cheesecake - recipe with mascarpone

An amazingly tasty, easy, although not entirely dietary, blueberry recipe. Now is the season for this healthy berry. This year's blueberry harvest isn't the most abundant, but there's enough for this dessert. Blueberries give this cheesecake a beautiful lilac color. For the cream we will use Mascarpone cream cheese, it whips well and is ideal for desserts.

We will need:

• Shortbread cookies - 200 gr.
• any nuts - 100 gr.
• fresh or frozen blueberries - 300 gr.
• cream - 280 gr.
• Mascarpone cheese - 350 gr.
• sour cream or natural yogurt - 200 gr.
• sugar - 50 gr.
• powdered sugar - 80 gr.
• gelatin - 20 gr.
• sprig of rosemary

1. Grind the cookies using a blender. Pour milk into cookies, stir until smooth.

2. Fry nuts in a frying pan (peanuts, hazelnuts, walnuts - to your taste). You can do without nuts. Mix cookies with nuts.

3. Distribute the resulting dough evenly with your hands on the bottom of the mold. It is better to cover the form with parchment. Place the cookie crust in the refrigerator for 10 minutes.

4. During this time, prepare the blueberry filling. Cook the blueberries over low heat for 10 minutes, adding sugar and a sprig of rosemary. Rosemary has a pronounced aroma, so the dessert will be more original.

5. Don’t waste time and prepare the cheese filling. Beat the cream until thickened using a mixer.

6. Separately, beat Mascarpone cheese with powdered sugar and after a while add sour cream or yogurt. Beat for a few more minutes.

7. Dissolve gelatin in cold water and leave to swell for 15-20 minutes.

8. During this time, the blueberries are cooked, remove the rosemary sprig from them. Mix blueberries with gelatin.

9. Pour the blueberry-gelatin mixture into the cream and stir until the mass becomes homogeneous.

10. Add whipped cream to the beautiful lilac blueberry cream and stir well.

11. Take the cake pan out of the refrigerator and spread a beautiful, airy cream on it. Use a spatula to level the surface.

12. Place the cheesecake in the refrigerator until the cream completely hardens. For some reason, the freezing time is different each time, but on average it takes me about 5 hours. I try to make this dessert at night, and in the morning it is guaranteed to be ready.

Chocolate cheesecake

Well, this amazing dessert is worthy of a festive table. Moreover, it is prepared quite simply, just like other cheesecakes. It's better to see once...

Orange cheesecake - no-bake cake

This recipe can be prepared even in winter when there are no fresh berries or fruits, because there are always oranges in winter. However, supermarkets have other fruits almost all year round. This recipe is not for those on a diet. It uses quite fatty Philadelphia cheese and a large amount of cream. I recommend buying chocolate chip cookies, then the cheesecake will be especially delicious.

We will need:

• Chocolate cookies - 1 pack (100 gr.)
• cream - 500 ml
• Philadelphia cheese - 300 gr.
• sugar - 150 gr.
• butter - 100 gr.
• gelatin - 20 gr.
• orange - 3 pcs.

1. As in previous recipes, grind the cookies and pour melted butter into them. Mix well and place in the mold. Place the mold in the refrigerator.

2. Soak gelatin in water for 20 minutes to swell.

3. We will prepare custard cream. Pour cream and 100 g into the pan. sugar, bring to a boil, and a little later add cream cheese, stir and remove from heat.

4. Pour half of the gelatin into the hot cream, stir until completely dissolved, let the cream cool slightly.

5. Take the cookie pan out of the refrigerator and pour the buttercream on top. Leave in the refrigerator for 5-6 hours.

6. Squeeze the juice out of the oranges, you should get 250 ml. Add 50 ml of sugar to the juice and boil.

7. Remove the pan from the heat and add the remaining half of the gelatin to the juice. After the juice has cooled, pour it over the cake and let it cool for 3-4 hours.

8. Carefully separate the cake from the mold with a knife and serve at its best.

You can also prepare a recipe without baking, which was on my website not so long ago.

I hope I have inspired you to make these delicious and easy desserts. Moreover, now is the most favorable time for them - summer.

No-bake cheesecake is one of the easiest ways to treat yourself to homemade sweets. This dessert came to us from English and European cuisine, and what it is prepared from is not difficult to guess if you have basic knowledge of a foreign language. Thanks to such mass popularity and popularity, there are a great many varieties of cheesecake recipes. In terms of complexity, they range from very simple ones, which will take 10 minutes to prepare, to culinary masterpieces that only experienced chefs can prepare.

Today we will talk about several options for preparing cheesecake without baking, which, due to the small amount of time spent on it, ranks first on the list of homemade cakes for many housewives.

No-bake cheesecake is made from just a few ingredients. The base of the cake is crushed shortbread cookies mixed with slightly melted or melted butter. The resulting mass is placed on the bottom of the mold and pressed/pressed thoroughly with your hands or the bottom of a glass or cup.

A curd filling is placed on this crust. The base is Philadelphia cheese, mascarpone or homemade cottage cheese. Additional products are added according to taste, desire and individual preferences: berries, fruits, jams, chocolate, condensed milk, etc. Despite the apparent “fat content” of the ingredients, if you choose products more carefully and weigh the calorie component, then you can prepare a diet cheesecake without baking.

Once formed, the pie should be kept in the refrigerator for 2 to 6 hours. Before serving, decorate the dessert with chocolate, egg whites whipped with sugar, berries or pieces of fruit.

No-bake curd cheesecake with apricots

Cheesecake with apricots cannot be called anything other than a delicate berry delicacy. For the recipe we will need canned fruits, so you will have something to pamper yourself in the winter.

Ingredients:

• 200 g cookies
• 400 g cottage cheese
• 100 g butter
• 100 g sugar
• 200 g cream
• 1 can of canned apricots
• 30 g gelatin
• Vanillin

Cooking method:

1. We dilute 15 grams of gelatin in water and leave for half an hour.
2. Pour the remaining gelatin with apricot juice from a jar.
3. Grind the shortbread liver into crumbs using a blender, and add slightly melted butter to it. “Knead” the dough by thoroughly mixing both ingredients together.
4. Place the mixture on the bottom of the mold and press it down with your palm along the entire perimeter. We send it to the refrigerator.
5. Place the gelatin in the water on the fire and let it completely dissolve.
6. Whip cream with sugar and vanilla. Add cottage cheese and beat again with a mixer until smooth.
7. Pour gelatin into the curd mass and stir. Place it on top of the shortbread dough and put it back in the refrigerator for 2 hours.
8. Meanwhile, dissolve the gelatin in the syrup over the fire.
9. Slice the apricots and place them on top of the curd layer.
10. Remove the gelatin from the heat, cool and pour it over the apricots.
11. Place the cheesecake in the refrigerator for 6 hours.

Delicious cheesecake with condensed milk without baking

I'm sure everyone has heard at least once about the possibility of making a dessert without baking in a matter of minutes. Here is one of the best options for such a miracle - cheesecake with condensed milk. A fragrant, satisfying and mouth-watering delicacy that everyone will love!

Ingredients:

• 250 g cookies
• 100 g butter
• 10 g gelatin
• ¾ glass of water
• 300 ml condensed milk
• 500 ml sour cream

Cooking method:

1. Grind the cookies with a blender or pass them through a meat grinder. At worst, grind it into crumbs in a mortar.
2. Mix cookies with butter previously melted in a water bath.
3. Place the resulting “dough” on the bottom of the baking dish. We compact it thoroughly.
4. Soak the gelatin in water for 10 minutes, then dissolve it over the fire.
5. In a separate container, mix condensed milk and sour cream, pour gelatin into it and mix thoroughly.
6. Pour this mixture over the cookie base and set in the refrigerator for 3 hours.
7. If desired, before serving, decorate the cheesecake to your liking.

No-bake banana cheesecake with mascarpone

Tasty and tender cheesecake will be most liked by mascarpone lovers. In combination with bananas, it will give your dessert an unforgettable taste, and the ease of preparation will allow you not to get tired of the process itself.

Ingredients:

• 300 g shortbread cookies
• 100 g butter
• 4 bananas
• 1 glass mascarpone
• ½ cup sugar
• 15 g gelatin
• ½ glass of water

Cooking method:

1. First, make the cookie base for the cheesecake. To do this, grind it into crumbs in a blender or in another way.
2. Mix the melted butter with the cookies and stir.
3. Place the mixture on the bottom of the mold and compact it well.
4. Peel the bananas, cut into pieces and grind in a blender to a puree consistency.
5. Add mascarpone to the banana mixture and beat until smooth.
6. We dilute gelatin and sugar in water and leave for 10 minutes. Then, dissolve it by putting it on the fire. Pour into banana and mascarpone mixture. Mix again.
7. Pour the resulting mixture into the mold onto the base and place it in the refrigerator for 30 minutes.
8. After half an hour, the cheesecake is ready, you can decorate it to your liking and serve.

Now you know how to make cheesecake without baking. Bon appetit!

No-bake cheesecake is a type of dessert that any novice cook can make. In just an hour, you will have a full-fledged cake on your table, which you won’t be ashamed to serve not only to your loved ones, but also to your guests. If this is your first time trying such a dish, then finally I want to give you a couple of tips on how to make cheesecake without baking:

• You can grind cookies in several ways: in a mortar, in a blender, in a food processor, or by passing them through a meat grinder;
• If you melt butter simply over a fire, without a water bath, watch carefully so that it does not boil;
• The bottom of the mold can first be lined with baking paper, so later it will be easier for you to get the finished cheesecake out of it;
• Your no-bake cheesecake can have any filling, it all depends solely on your imagination, so don’t be afraid to experiment.

Cheesecake- curd (cheese) pie, a dish of European and American cuisine, one of the main ingredients of which is cream (or curd) cheese. Typically, Philadelphia cream cheese is used to make cheesecakes. We used Arla Natura curd cheese in our recipe. You can also use such curd cheeses as: Buko, Almette, etc., the main thing is that it is without additives and does not contain vegetable fats.

Ingredients

For the base

• shortbread cookies 300 g
• butter 80 g

For filling

• cream cheese 500 g
• cream 33-35% 200 ml
• sugar 150 g
• fresh strawberries 400 g
• gelatin 18 g

For jelly

• Strawberry juice 250 ml
• gelatin 10 g

Preparation

Pour gelatin for filling (18 grams) into 100 ml of cold boiled water and leave for an hour.

Pour gelatin for jelly (10 grams) with strawberry juice and leave for an hour. Instead of strawberry, you can use any other red juice (for example, cherry), but it will be tastier if the jelly has a strawberry flavor.

Grind the cookies in a blender, you can also pass them through a meat grinder or simply roll them out with a rolling pin.

The result should be a homogeneous free-flowing mass; there should be no large uncrushed pieces of cookies left.

Melt the butter in the microwave or on the stove. If you heat oil in the microwave, be careful not to let the oil overheat and boil, otherwise you will have to wash the microwave later. Add ghee to the cookies and mix thoroughly with your hands until smooth.

Place the resulting mass in a springform pan with a diameter of 22-24 cm (you can use a pan with a larger diameter, but then the cheesecake will be lower). Distribute it evenly over the entire area of ​​the mold and compact it well. Place the pan in the refrigerator while you prepare the filling.

Wash the strawberries. It is better to wash strawberries together with the stems; if you tear them off before washing, the berries without stems will absorb moisture and become watery and tasteless.

Separate 200-250 gr. the most beautiful berries for decoration, separate the remaining strawberries from the stalks and cut into small pieces.

Heat the gelatin for the filling on the stove until completely dissolved. Cool.

Beat the cream with sugar until stable peaks form. In order for the cream to whip, firstly, of course, it must be of good quality, and secondly, the cream must be very well cooled. It’s even better that the whisks and the container in which you will beat are also cooled.

Add cream cheese, mix thoroughly.

Pour gelatin into the resulting mass, mix well.

Add the strawberries cut into pieces and mix the mixture very carefully with a whisk. Do not use a mixer, otherwise you may damage the berries and they will give juice. You need to stir until the strawberries are evenly distributed throughout the mass.

Spread the mixture onto the cookie base.

Level the mass and place the mold in the freezer for 7-10 minutes. The mixture should just set a little so that you can put strawberries on it for decoration and it won’t sink.

While the mass is setting, heat the gelatin for jelly, soaked in juice, on the stove until completely dissolved, but do not bring to a boil. Cool.

Cut the remaining strawberries for decoration into thin slices.

Carefully spread the strawberries over the entire surface of the cheesecake. Using a tablespoon, carefully pour a thin layer of jelly that has cooled to room temperature between the berries and place the mold back in the freezer for a few minutes. This is necessary so that the berries set and do not float when we pour all the jelly onto the cake.

Pour the remaining jelly on top and refrigerate the cheesecake for 3-4 hours, or better yet, overnight.

To ensure even edges of the cheesecake, heat the springform pan with a hairdryer before opening.

Strawberry cheesecake is ready. Bon appetit!

No-bake cheesecake with cottage cheese is considered a classic recipe; it is quite popular and has many advantages:

• Fast preparation compared to how long it takes to bake.
• Without the need for an oven, this dessert is perfect for the summer heat.
• For cooking you need simple, affordable products.
• A simple recipe that even an inexperienced housewife can handle.

There are a large number of options for preparing dessert at home, but some essential details should be clarified to help improve the taste and appearance of no-bake curd cheesecake:

Berry-curd recipe

No-bake curd cheesecake with berries is very tasty and tender, it is easy to prepare and does not require baking in the oven. Make it in the evening, leave it in the refrigerator overnight, and in the morning you can have a delicious breakfast of tea or coffee with dessert. Berries are chosen at the discretion of the hostess; cheesecake with cherries, strawberries, and raspberry cheesecake are very tasty. For preparation you will need:

You need to prepare step by step:

1. The cookies are crushed; this can be done using a blender or meat grinder.
2. Melted butter is added to the cookies.
3. The dough is placed in the mold in the form of a base crust.
   
4. The cottage cheese is mixed with raspberries and cream, everything is thoroughly whipped until smooth.
   
5. Sugar and gelatin are added to raspberry juice. The liquid is placed on the stove and heated until the contents are completely dissolved; boiling is not allowed.
   
6. The whites are separated from the yolks. Yolks are no longer needed.
   
7. The whites are whipped until white foam forms. Continuing to beat, slowly pour in the raspberry juice.
8. Gelatin is added to cottage cheese. Beat with a mixer.
9. Now the curd cream and protein mass are combined.
10. The filling is distributed over the crust, and the dish is put into the refrigerator for at least 4 hours.
    
11. After this, you can decorate the pie to taste.
    

With condensed milk

To prepare curd cheesecake with condensed milk without baking you will need:

• 450 g sour cream, approximately 1 pack with a fat content of 15 - 25%;
• 300 g shortbread cookies, it is better to choose more crumbly ones;
• 100g butter;
• 300 g condensed milk;
• gelatin.

Prepare a no-bake cheesecake with condensed milk in several stages:

How to decorate

There are many variations of cheesecake decoration. Below are the most popular:

There is no need to try to overdo it with dessert design. Its main distinguishing feature is minimalism. The most prized are open cheesecakes without cracking or other defects, decorated with just mint leaves.

Cheesecake video recipe

Who doesn't love cheesecake? Only those who have never tried this amazing dessert!

Initially, cheesecake was prepared only with pastries and the base of the filling was cream cheese. But times change, and so do recipes.

Today you can make cheesecake without baking and with a wide variety of fillings. The base of the cream can be a mixture of cheese and sour cream, condensed milk, cream and even Nutella chocolate spread.

No-bake cheesecake - general cooking principles

The basis for dessert it is made from sand. Mostly shortbread is used, such as “Yubileiny”, “For coffee”, less often they take biscuit, puff pastries, sometimes they are prepared with savoiardi sticks intended for tiramisu. The cookies are crushed into crumbs; the finer and more uniform they are, the better the base. Then add melted or simply softened butter. You can also add cocoa, vanilla, cinnamon, crushed nuts. The mass is kneaded and placed in a springform pan.

For filling prepare a special cream. It can be based on soft cheese or other dairy products. Since the dessert cannot be cooked, you should not put eggs in it. You can add gelatin, ready-made chocolate bars, or butter as a thickener. If eggs are added, then the cream is heated in a water bath.

After combining the sand base and cream, the dessert must be kept in the refrigerator for at least 3 hours. Cheesecake without baking turns out to be quite weak; it cannot be kept warm for a long time. Decorate the delicacy at your own discretion, using sprinkles, berries, creams.

Recipe 1: No-Bake Cheesecake with Mascarpone

The simplest and most common version of a no-bake cheesecake with a delicate cheese filling. Gelatin gives additional density and stability to mascarpone cream.

Ingredients

300 grams of cookies;

150 grams of butter;

Half a kilo of mascarpone;

A glass of powder;

15 grams of gelatin;

200 ml cream.

To sprinkle the finished dessert you will need cocoa powder.

Preparation

1. Turn cookies into crumbs. You can roll it with a rolling pin or pass it through a meat grinder.

2. Mix the resulting crumbs with softened butter.

3. Cover the bottom of the mold (split) with cling film and spread out the resulting dough. We form small sides and put them in the refrigerator.

4. Pour gelatin with 50 ml of water and leave to swell.

5. Make the filling. First, cream and powder are whipped. Then gradually add the resulting mass to the mascarpone. A little at a time, mix well each time so that the products do not separate.

6. Heat the swollen gelatin until completely dissolved, add it to the cream, and mix.

7. Remove the pan with the crust from the refrigerator and add the filling. Sprinkle the dessert with cocoa powder and refrigerate again until completely set, about 3 hours.

Recipe 2: No-Bake Curd Cheesecake

Cottage cheese is a wonderful alternative to soft cheeses such as mascarpone, ricotta, and Philadelphia. The product is more common and affordable, great for no-bake cheesecake. But it is advisable to use fat cottage cheese of at least 9%. You will also need thick jam, but you can only get berries from it. It will be no less tasty if you add chocolate drops to the filling.

Ingredients

250 grams of Yubileiny cookies;

200 grams of butter;

Half a kilo of cottage cheese;

0.5 teaspoon of soda;

150 grams of jam;

50 grams of powder.

Preparation

1. Crumble the cookies, then mix with half the butter. Grind thoroughly, form a crust and cool.

2. Combine cottage cheese with butter, soda, powder and raw egg. Place the mixture in a water bath and warm it well. The soda will react with the cottage cheese, the mass will begin to melt and become homogeneous.

3. Mix the curd cream with jam and spread on the cooled crust.

4. Cover the mold with film and place it in the refrigerator for 8 hours. Decorate the finished delicacy with jam berries and sprinkle with chocolate or cocoa.

Recipe 3: No-bake cheesecake with Nutella spread

A recipe for a creamy chocolate dessert based on a popular paste. The cheesecake is prepared without baking, thanks to the thickener included in the composition, the filling turns out to be quite dense, but it is better not to keep it warm for a long time.

Ingredients

300 grams of Nutella;

300 grams of soft cheese;

A pinch of nutmeg;

300 grams of heavy cream;

50 grams of powder;

A sachet (10 grams) of cream thickener;

Cookies 200 grams;

80 grams of butter;

50 grams of condensed milk.

Preparation

1. Crumble the cookies, mix with soft butter and gradually add condensed milk. Mix well and adjust the thickness. You may need a little more or less condensed milk, depending on the thickness of the product. We form the cake in a springform pan, do not forget to cover the bottom. We send it to cool.

2. Mix Nutella with cheese, vanilla and nutmeg. We leave.

3. Whip the cream with powder, add the thickener. You can add it right away, it doesn’t really matter.

4. Now the cream mass needs to be added to the cheese cream with Nutella. Add one spoon at a time and stir gently. You should leave a little whipped cream (about 5 spoons), it will be useful for decorating the dessert.

5. Spread the resulting filling onto the cooled cookie crust.

6. Cover the top with a layer of cream and carefully level it. Now you can decorate it. To do this, sprinkle with chocolate chips, nuts, cocoa, you can apply patterns with Nutella using a pastry syringe. On a white background of cream they will look impressive and bright.

Recipe 4: No-bake “Marshmallow” cheesecake

The special feature of this no-bake cheesecake recipe is the most delicate marshmallow cream. To prepare it you will need marshmallow candies - chewing marshmallows. When heated, they give a wonderful fluffy mass and combine well with other ingredients.

Ingredients

400 grams marshmallows;

50 grams of cranberries;

130 grams of butter;

300 grams of milk;

500 grams of mascarpone;

20 grams of lemon juice;

350 grams of cookies;

3 spoons of cocoa.

Preparation

1. Grind the cookies into crumbs, mix with cocoa and butter. If the mass turns out to be loose, you can add more oil or a little warm water. Form the crust and cool.

2. Take a large cup, put mascarpone and marshmallows in it. Place in the microwave for a minute, then remove and stir. We repeat again, set it for a minute again. Usually three procedures are enough to obtain a homogeneous, fluffy mass.

3. Pour in milk and mix vigorously.

4. Pour in lemon juice, mix again and spread the resulting cream onto the previously prepared base.

5. Grind the cranberries with a small amount of sugar, then pass through a sieve. You will get a thick puree that needs to be placed in a pastry bag. We make a hole at the end and apply drops of syrup on top of the marshmallow cream before it hardens. You can depict any drawing, pattern. The tart cranberries pair well with the sweet filling and look beautiful against a white background.

Recipe 5: No-bake cheesecake with condensed milk and sour cream

Of course, the taste of a no-bake cheesecake with sour cream differs from the classic version with cheese, but it is no less magnificent. The dessert is tender, satisfying, sweet and also turns out to be quite cheap. The filling is prepared with gelatin. We use full-fat sour cream, more than 25%. You can take any condensed milk, including boiled.

Ingredients

Half a kilo of sour cream;

300 grams of condensed milk;

100 grams of butter;

250 grams of cookies;

20 grams of gelatin;

Some water.

Preparation

1. Make a base with butter from crushed cookies. A detailed description of the process can be found in previous recipes.

2. Mix sour cream with condensed milk. No need to beat. You can also add vanilla, liqueur, cocoa and any other fillers.

3. For the cream, you need to dilute gelatin in 80 grams of water and leave for at least half an hour. As soon as it swells, heat until the grains are completely dissolved.

4. Pour liquid gelatin into the sour cream mixture and stir.

5. Place the filling on top of the crust, decorate and place in the refrigerator to harden. Let stand for at least four hours.

Recipe 6: No-Bake Cheesecake with Fruit Jelly

An original version of cheesecake without baking, which children will especially like. To prepare, you will need ready-made bags of fruit jelly, which can be purchased at any store. The base is prepared from any cookie.

Ingredients

0.3 kg of cookies;

0.13 kg butter;

Half a kilo of cheese (any cream cheese);

A glass of cream;

A glass of powder;

2 bags of jelly, you can use different ones.

Preparation

1. Prepare cookie crumbs, then mix with melted butter and make the base for our dessert with sides. Cool well.

2. We dilute a bag of jelly, but pour in a third less water than indicated in the recipe. After heating, the jelly needs to be cooled, but not allowed to harden. Then pour the resulting jelly syrup onto the cookie base, put it in the refrigerator again and make the cream.

3. Whip the cream into foam, add powder, then gradually mix with soft cheese. Very important! Cream is introduced into the cheese mass, and not vice versa. Otherwise, the ingredients may separate and the cream will be spoiled.

4. Spread the cream on top of the frozen jelly. Usually the syrup hardens quickly since the base is already cooled. Now the cheesecake needs to be kept in the refrigerator for at least an hour.

5. Prepare the last bag of jelly, also pour less liquid to make the layer stronger. Cool and carefully pour over the surface with a spoon. Do not pour it in a stream, otherwise a hole will form in the mascarpone cream.

6. Let the dessert cool for 3 hours, preferably overnight. You can also make another layer of fruit jelly in the middle, dividing the cream into 2 parts. But in this case, the cooking process will take even longer.

To ensure that the cocoa powder lays neatly on the surface of the cheesecake, it is better to sprinkle the dessert using a small strainer. You can also use various stencils to depict various figures and patterns on the surface of the dessert. You don't have to buy stencils; they can be easily made from paper or cardboard.

For many housewives, whipping cream is a real problem. If the mass is capricious and stubbornly does not want to thicken, try cooling it. Ideally, the temperature of the cream should not exceed 4 degrees. If the product does not give up, you can simply add a thickener for cream and sour cream. It can be purchased in the bakery department.

If the cookies and butter do not combine, the mass crumbles and does not form a lump, you can simply add a little water, condensed or fresh milk, and more butter. If, on the contrary, the dough is liquid, then simply put it in the refrigerator, the butter will still harden, but you can also add cookies to reduce the fat content.